Serves 1 to 2 8 ounces coconut breaded ahi tuna 3 ounces coconut breading (recipe follows) 2 ounces canola oil 1 teaspoon chopped garlic 1 teaspoon chopped shallots vegetable stock for deglazing 4 ounces coconut rice (recipe follows) 1 ounce crushed wasabi peas 1 teaspoon coconut flakes 1 teaspoon chopped parsley salt and pepper to taste 3 ounces orange coriander reduction (recipe follows) 2 grilled bok choy
In a hot sauté pan add oil and sear breaded tuna. In another pan add oil, garlic and shallots. Deglaze with vegetable stock and add rice and wasabi peas, then fold in the coconut flakes and parsley; season to taste. To plate, place rice on back of a plate in a 5 inch by 2 inch row. Lay the orange coriander reduction in front of the rice, exceeding the rice’s length. Slice the seared tuna sashimi style and shingle it where part of it is in the sauce and the other resting on the rice. Then plate the bok choy facing each other and hugging the rice.
14 ounces coconut milk 1 quart coconut flakes In a blender add ingredients and pulse until incorporated. Take approximately 3 ounces of breading and rub it on all sides of the tuna.
4 cups jasmine rice 4 cups water 1½ cups coconut milk Put all ingredients in a pan and mix. Cover with aluminum foil and place in the oven at 375 degrees for 40 minutes.
Orange Coriander Reduction:
1 gallon orange juice 2 cinnamon sticks 1 tablespoon toasted coriander 1 bunch of cilantro leaves with stems 4 ounces of thickener (xantham gum) In a sauce pot add all ingredients except the thickener. Reduce by half, strain, and then blend in thickener. Chill for storage.